P.F. Chang's China Bistro Garlic Noodles

Ingredients:

• 3 teaspoons minced garlic
• 3 teaspoons granulated sugar
• 2 tablespoons white vinegar
• 1 1/2 teaspoons red chile flakes
• 2 tablespoons canola oil
• 1 pound fresh Chinese noodle or vermicelli (I used the precooked packaged noodles)
• 1/2 teaspoon sesame oil
• 4 ounces Cantonese stir fry sauce (see recipe below)
• 2 tablespoons chopped cilantro
• 1 Japanese cucumber or English cucumber for garnish (I skipped this because I didn't have any but it's very good)
• I also added raw cashews, bok choy, green onion and shoestring carrots. I stir fried the cashews alone first until they were browned and set them aside until everything was done and then tossed them in.
• Cantonese Stir Fry Sauce (makes 8oz)
• 3/4 cup water
• 1 tablespoon vegan chicken base powder (no MSG)
• 1 tablespoon granulated sugar
• 2 tablespoons shaohsing wine or sherry
• 1 tablespoon mushroom sauce
• 1/2 teaspoon salt
• 1 teaspoon cornstarch

Directions:

Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.

Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside.

Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.)

Add additional veggies if using and stir fry briefly.

Add sugar and vinegar.

Add noodle and Cantonese sauce to wok, stirring and tossing to mix until noodle is heated through.

Place on plates and surround with cucumber strips.

NOTE: Cantonese Stir Fry Sauce refrigerates well, up to a month

Servings: 2

Added By: Lisa